Mild But Rich Chili

Sweet Hungarian paprika is the secret ingredient that makes this chili mild but bursting with rich flavour. The three kinds of beans are pretty, but you can use whatever beans you have on hand. And for all you folks that think that "real" chili doesn't have beans, I can only say that I don't want to make a historically authentic Texan dish - I just want a way to cook my healthy, high-fibre, low-fat beans, and I refuse to call them "Chili flavoured beans with ground beef." So there.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 (19 ounce) can white kidney beans
• 1 (19 ounce) can red kidney beans
• 1 (19 ounce) can black beans
• 2 (19 ounce) cans diced tomatoes
• 1⁄3 cup tomato ketchup
• 1  large onion, chopped
• 4  stalks celery, chopped
• 1  tablespoon  vegetable oil
• 1  lb ground beef
• 1  tablespoon chili powder
• 1  tablespoon sweet Hungarian paprika
•  salt

Directions

1. Drain the beans, and put them in a large pot with the tomatoes and the ketchup.
2. Set the pot over medium-low heat.
3. Peel and chop the onion; wash and chop the celery.
4. Saute the onion and celery in the oil until softened; add them to the pot.
5. Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices.
6. Add the meat to the vegetables and simmer for half an hour to an hour.
7. Serve with hot buttered toast.